Hot fish
By VicentaLakin
Recipe Recommendations
- bean sprouts 50 grams
- fungus 50 grams
- carp 1000 grams
- bean skin 50 grams
- lettuce 50 grams
- Flammulina velutipes 50 grams
- Jiang 3 grams
- garlic 5 grams
- coriander 5 grams
- seasoning package 1 bag
- onion 5 grams
Steps for Hot fish
1
The carp removes their organs and cleans them up
2
Get ready to boil the fish
3
Cut off the fish head, then cut down the meat on both sides of the fish, and sting it on the inside of the fish belly
4
Fish slices become thinner butterflies
5
The middle bones are cut to pieces
6
The powder in the bag is on the fish
7
It's a half-hour mix
8
Bean sprouts, bean peels, mussels, golden needle mushrooms, and twirl in the water
9
You add fresh water to the pot and you burn it with a pickled fish head, a fish bone for five minutes and a fish roast for three minutes
10
Heated in the pot with the right amount of oil, then put in the porridge of garlic, and put in the soy pack, and the fire was flat
11
Add a proper amount of fresh water or high soup to burn into the fish. Move
12
Scatter some of the dry stuff on the fish
13
Once again in the pot with a proper amount of corn oil and a hot fire on the other half of the dry fragrance
14
It's very tempting to have the fragrance on top of the hot fish
15
And the wine is more perfect
16
The entrance to the fish is perfect
17
It's more fashionable now
18
The food inside is the same rhythm that never stops
19
It's also a great dish for homecomings and friends